try this recipe for a while, and since there are now bountiful piles of peaches in every supermarket I figured it was time. As soon as the fruit comes out and the days are long and uneventful I always get the itch. The itch to make pie! I love pie, because of its prestige and variety, and also because of its innate simplicity. Something so difficult to perfect, yet so elementary in concept is quite irresistible. A couple of weeks ago, I made my first pie of the summer, as I am determined to perfect my recipe and technique this summer. It was a disaster! The mixed berries were part frozen part fresh, and at first they were so dry the powdery additives of corn starch and sugar didn't melt in. The crust wouldn't stick together (which I must say is a common problem, one with which I have dealt many times before, and therefore can usually master). I had to roll it out three times (which is a big pie no-no, as the more you man handle the dough, the tougher it becomes) just to get it in the pan. Then in order to make it look presentable in the pan I had to cut of the edge because it was socrumbly it wouldn't flute. At last when I pulled it out of the oven, and thought well ugly, but perhaps delicious (one can only hope), I was dismayed to see it was soup and not gushy berries that filled my fickle crust. Well, look more like a cobbler than a pie on the plate, but still might taste good. WRONG! It was way too sweet and while the crust in the end was flaky and golden, it was just such a mess from every angle that I have to completely dismiss it.
Anyway, it should therefore come as no surprise that I was chomping at the bit to try another and prove my worth as a pie maker. However, we had a party recently and the fridge (and freezer) was overflowing, so I decided to wait it out until we might actually be able to eat the thing. I was looking through my recipes and I found this recipe for a peach ginger tart, where else but in my favorite Chocolate and Zucchini book, and I have uncanny goody luck with these recipes, especially the crust, so I decided to slide back into my comfort zone and make a tart instead (lazy, I know!). However, in the end it came out beautifully, in outer appearance and inner flavor, so a win on my list; i will definitely reuse this one!
Tarte aux peches et gingembre
{the original calls for half nectarines, but i'm not a huge fan, so I just cut them out}
serves 10, chilling time 30 minutes for the dough
Pate sablee (short pastry crust)
1/3 cup sugar
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
1 inch knob of fresh ginger
7 tablespoons chilled unsalted butter, diced, plus a pat to grease the pan
1 to 2 tablespoons cold milk
*grease a 10-inch tart or quiche pan with butter
*peel the ginger and grate it using the small holes of a cheese grater, discard the woody fibers and save the pulp and juice; set aside
*If you have a food processor use it for these next few steps, if not you can do it just as well by hand with a pastry cutter or your fingers. Combine the sugar, flour and salt in the processor. Add the butter and ginger and process in short pulses, until the mixture resembles coarse meal. Add a tablespoon of milk and process again, in short pulses, until the milk is absorbed. The dough should still be crumbly, but it should clump if you gently squeeze a handful in your hand. If it doesn't, ass a little more milk, teaspoon by teaspoon, and give the fough a few more pulses, until it reaches the desired consistency.
*Pour the mixture into the prepared tart pan and use the back of a tablespoon to spread it evenly over the bottom. Using the heels of your hand and your fingers, press down on the dough to form a thin layer, covering the surface of the pan and creating a rim all around. Don't worry if the dough feels a little dry-this is normal. Cover with plastic wrap and refrigerate for 30 minutes, or up to a day.
Filling
5-6 ripe white peaches (about 7 ounces each) {or 2 peaches and 3 nectarines}
2 tablespoons good-quality candied ginger (the sort and moist kind is better)
2 tablespoons sour cream or creme fraishe (I use non-fat greek yogurt)
1 large egg
1 to 3 tablespoons light brown sugar, depending on how sweet the fruit is
*Preheat the oven to 350 degrees fahrenheit.
*While the shell is chilling start the peaches. Blanche them by putting them in a pan of simmering water for a minute, then peel them. (If using nectarines no need to peel them). Core and slice the fruit, about 12 slices per fruit, and pute the slices in a colander to drain for 15 minutes if they are very juicy.
*Dice the candied ginger finely and set aside. In a medium mixing bowl, whisk together the cream and egg.
*Pull the tart shell out of the fridge after 30 minutes and bake the shell for 15 to 20 minutes until golden {I find it looks good after 15, but in the end it can get a little soggy so I'd cook it for a couple more minutes just to start with}, keeping an eye on it.
*When the crust is golden, remove it from the oven (leave the heat on) and let cool for 5 minutes. Arrange the fruit in a circular pattern over the crust, starting from the outside. Pour the egg mixture evenly over the fruit; it will look a little thin {and you may need to spread it out with a pastry brush to get it evenly distributed}. Sprinkle with brown sugar and candied ginger.
*Bake for 25 minutes, until the fruit is softened. Turn off the oven and leave the tart in the closed oven for another 10 minutes. Transfer to a rack to cool completely before serving. (The tart can be prepared up to 8 hours ahead. Cover with foil and keep at room temperature).
